Chapter 1263: Eating Fish

"Secretly made stinky mandarin fish." The old man of the Gu family brought the stinky mandarin fish to the table himself. He also stir-fried other dishes, but the main one is the stinky mandarin fish. He made three kinds of sauce, braised and spicy. The wet-marinated meat is richer and the meat is more tender, Doctor Ling, please try it."

Ling Ran took the opportunity to put away the pen, and then took off the paper on the drawing board. After thinking for a while, he handed it to the Gu family next to him. He smiled slightly and said, "The basic surgical steps and methods are all here. You can take this and use it again." Consult other doctors, and you should be able to get a more detailed interpretation."

"Okay, okay." The Gu family quickly responded.

Although they don't know much about surgery, it's no problem for Ling Ran to draw and talk about it. Of course, to them, what was more important was Ling Ran's attitude. The surgeon is full of confidence and is willing to explain the operation to them. The patient's family members feel very comfortable.

Nurse Xiaogu's mood was greatly relieved, and her face was greatly improved. She hurriedly handed bowls and chopsticks to Ling Ran and Tian Qi, and then poured tea and water.

Ling Ran took the chopsticks and was not polite. He picked up a piece of fish belly and put it in his mouth. He frowned slightly for a moment, and then his expression relaxed.

Gu Hongzhen's expression also relaxed. After so many years of cooking stinky mandarin fish, the most afraid of customers are those who twist their noses and pretend to refuse to taste them. Normal human beings, who are willing to eat, will basically like the smell of stinky mandarin fish.

"Very tender." Ling Ran gave a positive feedback.

He did think it tasted good. His mother was originally a person who never tires of food and fine food. Although Ling Ran ate a lot of simple food made by his father Ling Jie porridge since he was a child, he spent a lot of time and energy marinating stinky mandarin fish, and was serious about it. The things that are really cooked have always been reported with great favor.

Moreover, this is not the first time he has eaten stinky mandarin fish. After breaking through the boundary of "stinky", after a careful comparison, today's stinky mandarin fish is really the best Ling Ran has ever eaten. version.

At this time, the so-called stinky smell, like stinky tofu, has long since disappeared, and the tenderness of the meat has become particularly prominent.

Tian Qi also smiled and said: "The meat is very firm, it must have been marinated for twenty days. The temperature in winter is also well controlled, and it was done with great care."

Leaning on Ling Ran, she just felt that this small restaurant was decorated with sacred gold, not to mention the radiance of the food, even if it was poisonous, it could be praised as "freshly seasoned".

Gu Hongzhen didn't expect Tian Qi to be a gourmet, and couldn't help but praise: "Miss Tian, ​​you just hit the point, compared to fresh fish,

Our stinky mandarin fish is so rare that it makes the meat tender and firm, which is actually the same as the mature steak in the West. "

"Oh? How do you say it?" Ling Ran picked up another piece and asked while eating, chatting.

Gu Hongzhen laughed out loud: "The stinky mandarin fish and the matured steak are fermented by microbes at a suitable temperature, so that the food has a richer taste and texture. Didn't Zhang Ailing once say in an article: Westerners In order to make the meat tender, they put it until it stinks, and the Chinese overseas students frowned when they saw it. Westerners also frowned when they saw our stinky mandarin fish."

"But it doesn't affect those who are willing to eat them." The daughter added with a smile.

Gu Hongzhen nodded and said: "The key to aged meat is to make the meat tender. This is a technology that is hard to buy. Moreover, the longer the aging time is, the better it is before it spoils. So look at the market. The price of aged beef is three to five times higher than that of wet-aged beef. Our stinky mandarin fish is actually divided into dry-style and wet-style. It usually only takes seven days to cook in spring and autumn, and dry-cured in winter. More than 15 days. Ms. Tian sounds very knowledgeable."

Tian Qi chuckled: "Rembrandt has a painting called "Beef", which depicts a cow cut open and hung in the cellar to mature."

"The dry aging of Europeans and Americans loses at least 30% of the meat, which is too wasteful. In our country, it must be called extravagance." Gu Hongzhen also talked about sex, and at the same time introduced his own advantages, and said : "Our stinky mandarin fish is different. The loss is very small, but the seasonal restrictions are relatively large. In fact, just like Europeans and Americans cook beef, we have a special aging room with constant temperature and humidity. Everything is available. But It’s useless, domestic stinky mandarin fish, the price of dry-cured and wet-cured can’t be separated at all. Ordinary consumers, even restaurants, don’t care about this. There are merchants who specialize in stinky mandarin fish. Wet pickle for two seasons."

"Because it saves time and money." Tian Qi said.

"Yeah, like ours, there are fewer and fewer restaurants that do dry salting every winter and only dry salting. Why is my shop not big? The money for buying fish and salted fish can be squeezed out for a year. The scale has expanded, and I don’t have that much money to sell.” Gu Hongzhen sighed, and said: “The boss always said that he wanted to be big, he wanted to be big, and he even tried to make wet pickled mandarin mandarin fish a few years ago. Fish, in the end, he still didn’t make it, now...after he finishes the operation, I don’t know if he can still be in charge.”

"It's not okay to work too hard." Ling Ran paused for a moment, and then said, "You can't lift heavy objects, and you can't work for too long."

"Alas..." Gu Hongzhen sighed again.

"If you hire people to do things and do the management yourself, you can work for another ten years." Ling Ran said again, which made the Gu family's mood fluctuate and heighten.

"It's okay to manage."

"It's better to be able to do something than not be able to do it."

"If you do it for another ten years, you will be almost the same as a normal person."

The Gu family members expressed their opinions in a low voice, but they all looked at Ling Ran to reconfirm with him.

Because of Nurse Xiaogu, the Gu family knew about the situation before, and everyone had already expected the uncle's prognosis. Ling Ran's answer was already better than the best result they expected.

"Eat fish, eat fish." Gu Hongzhen cheered up again, and called Ling Ran and others to eat fish.

Ling Ran smiled, and unceremoniously moved his chopsticks.

After eating several pieces in a row, Ling Ran picked up the serving chopsticks again, but caught another large piece of fish that had never been moved, and gave it to Tian Qi, and said confidently: "According to my judgment, the taste here should be The best. You come to verify."

"Okay." The smile on Tian Qi's face was wide open, she carefully took out the thorn, then put the fish into her mouth, couldn't help but hold Ling Ran again, then kept nodding her head, saying: " tasty."

Ling Ran also nodded in satisfaction.

Tian Qi shook his arm lightly, then raised his head to look at Ling Ran, his heart was filled with incomparable happiness and satisfaction, not to mention whether he was handsome or not, he just liked Ling Ran's accurate judgment.

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